CN103652971A - 一种豆乳羊肉串及其制备方法 - Google Patents

一种豆乳羊肉串及其制备方法 Download PDF

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CN103652971A
CN103652971A CN201310582704.XA CN201310582704A CN103652971A CN 103652971 A CN103652971 A CN 103652971A CN 201310582704 A CN201310582704 A CN 201310582704A CN 103652971 A CN103652971 A CN 103652971A
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soybean milk
mutton
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soya
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张旭
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怀远县大禹食品科技发展有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种豆乳羊肉串及其制备方法,其特征在于由下列重量份的原料制成:羊肉400-450、褚实子2-2.2、翻白草1.2-1.5、络石藤1-1.2、鸡根子2-2.5、楤木叶1.7-1.8、丁葵草2-2.5、老白花3-4、李树胶1-1.2、麦芽10-12、珍珠粉1-2、虾油2-3、豆腐20-22、螺旋藻粉2-3、豆乳25-30、营养添加剂7-8。本发明经过滚揉,使得其他各原料的香味渗入到羊肉中,丰富了本发明的口味,且本发明制备工艺合理,生产出的羊肉串口感好、具有嚼劲,融入了豆腐、豆乳等的营养,还具有浓郁的麦芽香气,同时还具有清热解毒、清肝明目、祛风除湿的功效,是一种绿色休闲保健食品。

Description

一种乳羊肉串及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,涉及一种羊肉串,尤其涉及一种豆乳羊肉串及其制备方法。
背景技术
[0002] 羊肉串是一种新疆风味小吃,广受消费者喜爱。其主要是是以羊肉配以调料经烤制或炸制制成。现在市场上出售的羊肉串口味品种少、不具有保健功能,且由于多是沿街出售,卫生条件差,质量难以得到保障。
发明内容
[0003] 本发明的目的是提供一种豆乳羊肉串及其制备方法,本发明具有风味独特、营养价值高的特点。
[0004] 本发明所采用的技术方案是:
一种豆乳羊肉串,其特征在于由以下重量份的原料制成:
羊肉400-450、褚实子2-2.2、翻白草1.2-1.5、络石藤1-1.2、鸡根子2-2.5、惚木叶
1.7-1.8、丁葵草2-2.5、老白花3-4、李树胶1-1.2、麦芽10-12、珍珠粉1-2、虾油2-3、豆腐20-22、螺旋藻粉2-3、豆乳25-30、营养添加剂7_8 ;
所述营养添加剂由下列重量份的原料制成:鸭血40-45、黄荆根1-1.2、山乌珠叶
0.8-1、囊荷子1.3-1.5、珍珠风子0.5-0.8、风气草0.4-0.5、竹盐3-3.5、黄酒3_4 ;
制备方法为:(I)将黄荆根、山乌珠叶、囊荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟,过滤除渣后在所得滤液中加入竹盐、黄酒,搅拌均匀;
(2)待步骤(I)所得物料晾凉后倒入鸭血,凝固后送入蒸锅大火蒸制5-8分钟后出料,再经冷冻干燥研成粉末,即得。
[0005] 所述的豆乳羊肉串的制备方法,其特征在于包括以下步骤:
(1)将褚实子、翻白草、络石藤、鸡根子、惚木叶、丁葵草、老白花、李树胶加5-6倍的水文火煎煮40-50分钟,过滤分离,得到药渣和药汁;
(2)将药渣放置于豆乳中密封浸泡7-8小时,过滤除渣,收集滤液,与药汁合并;
(3)将麦芽、虾油混合入锅,小火炒香,然后加2-3倍的水,大火煮沸后出锅,过滤除渣,所得滤液经喷雾干燥制成粉末;
(4)将豆腐碾碎、送入油锅炸至金黄色时捞出,烘干后进行超微粉碎;
(5)将羊肉切块,加步骤(2)所得物料腌制3-4小时后送入滚揉机,同时加入步骤(3)、
(4)所得物料及剩余物料,滚揉40-50分钟后出料,进行穿签,送入烤箱烤制10-15分钟,即得。
[0006] 本发明的有益效果为:
本发明经过滚揉,使得其他各原料的香味渗入到羊肉中,丰富了本发明的口味,且本发明制备工艺合理,生产出的羊肉串口感好、具有嚼劲,融入了豆腐、豆乳等的营养,还具有浓郁的麦芽香气,同时还具有清热解毒、清肝明目、祛风除湿的功效,是一种绿色休闲保健食品O
具体实施方式
[0007] —种豆乳羊肉串,其特征在于由以下重量份(公斤)的原料制成:
羊肉400、褚实子2、翻白草1.5、络石藤1.2、鸡根子2.5、惚木叶1.8、丁葵草2.5、老白花3、李树胶1.2、麦芽12、珍珠粉2、虾油3、豆腐22、螺旋藻粉2、豆乳30、营养添加剂8 ;
所述营养添加剂由下列重量份(公斤)的原料制成:鸭血40、黄荆根1.2、山乌珠叶0.8、囊荷子1.5、珍珠风子0.8、风气草0.5、竹盐3.5、黄酒4 ;
制备方法为:(I)将黄荆根、山乌珠叶、囊荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟,过滤除渣后在所得滤液中加入竹盐、黄酒,搅拌均匀;
(2)待步骤(I)所得物料晾凉后倒入鸭血,凝固后送入蒸锅大火蒸制5-8分钟后出料,再经冷冻干燥研成粉末,即得。
[0008] 所述的豆乳羊肉串的制备方法,包括以下步骤:
(1)将褚实子、翻白草、络石藤、鸡根子、惚木叶、丁葵草、老白花、李树胶加5-6倍的水文火煎煮40-50分钟,过滤分离,得到药渣和药汁;
(2)将药渣放置于豆乳中密封浸泡7-8小时,过滤除渣,收集滤液,与药汁合并;
(3)将麦芽、虾油混合入锅,小火炒香,然后加2-3倍的水,大火煮沸后出锅,过滤除渣,所得滤液经喷雾干燥制成粉末;
(4)将豆腐碾碎、送入油锅炸至金黄色时捞出,烘干后进行超微粉碎;
(5)将羊肉切块,加步骤(2)所得物料腌制3-4小时后送入滚揉机,同时加入步骤(3)、
(4)所得物料及剩余物料,滚揉40-50分钟后出料,进行穿签,送入烤箱烤制10-15分钟,即得。

Claims (2)

1.一种豆乳羊肉串,其特征在于由以下重量份的原料制成: 羊肉400-450、褚实子2-2.2、翻白草1.2-1.5、络石藤1-1.2、鸡根子2-2.5、惚木叶1.7-1.8、丁葵草2-2.5、老白花3-4、李树胶1-1.2、麦芽10-12、珍珠粉1-2、虾油2-3、豆腐20-22、螺旋藻粉2-3、豆乳25-30、营养添加剂7-8 ; 所述营养添加剂由下列重量份的原料制成:鸭血40-45、黄荆根1-1.2、山乌珠叶0.8-1、囊荷子1.3-1.5、珍珠风子0.5-0.8、风气草0.4-0.5、竹盐3-3.5、黄酒3_4 ; 制备方法为:(I)将黄荆根、山乌珠叶、囊荷子、珍珠风子、风气草加4-5倍的水文火煎煮30-35分钟,过滤除渣后在所得滤液中加入竹盐、黄酒,搅拌均匀; (2)待步骤(I)所得物料晾凉后倒入鸭血,凝固后送入蒸锅大火蒸制5-8分钟后出料,再经冷冻干燥研成粉末,即得。
2.根据权利要求1所述的豆乳羊肉串的制备方法,其特征在于包括以下步骤: 将褚实子、翻白草、络石藤、鸡根子、惚木叶、丁葵草、老白花、李树胶加5-6倍的水文火煎煮40-50分钟,过滤分离,得到药渣和药汁; 将药渣放置于豆乳中密封浸泡7-8小时,过滤除渣,收集滤液,与药汁合并; (3)将麦芽、虾油混合入锅,小火炒香,然后加2-3倍的水,大火煮沸后出锅,过滤除渣,所得滤液经喷雾干燥制成粉末; (4)将豆腐碾碎、送入油锅炸至金黄色时捞出,烘干后进行超微粉碎; (5)将羊肉切块,加步骤(2)所得物料腌制3-4小时后送入滚揉机,同时加入 步骤(3)、(4)所得物料及剩余物料,滚揉40-50分钟后出料,进行穿签,送入烤箱烤制10-15分钟,即得。
CN201310582704.XA 2013-11-20 2013-11-20 一种豆乳羊肉串及其制备方法 CN103652971A (zh)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104026615A (zh) * 2014-04-26 2014-09-10 侯道鸿 一种茶香烤兔肉及其制备方法

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